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Product Description

Real German pottery, salt glazed – as at Grandma’s time !!!

Gärtopf made of pure craftsmanship and a long tradition, fired at 1200 degrees, completely neutral, free of any harmful substances. The pot with lid and stones allows for the preservation of all kinds of vegetables, whereby important vitamins are produced and the vegetables are preserved in a healthy and biological way.Recollect procedures as they have already proved their worth in “Grandmother’s Times”.

The gray-blue painted 3 liter Gärtopf with lid is ideal for the preparation of small quantities Kimchi, the classic Korean specialty. Also sour beans or for the Mediterranean cuisine, to put olives, grilled peppers, zucchini and aubergines in olive oil particularly well suited – all without preservatives and natural, hearty and healthy.

We only stock a small selection of the saltglazed fermenting pots, but are available in the sizes 2 liters, 3 liters, 4 liters, 6 liters, 8 liters, 10 liters, 12 liters, 16 liters and 20 liters. Further sizes up to 50 ltr. On request! any size required can be imported on indent with our regular orders.

Salt glaze

Until a few decades ago, blue-grey stoneware pots were still widely in use. Salt-glazed stoneware was used and highly valued mainly for its excellent acid resistance which made it ideal for the preservation of food. How the method for production of salt-glaze pottery was discovered is not quite clear today. The first salt-glazed stoneware pots appeared on the markets in different parts of Germany, particularly in the Rhineland, around the 15th century.

The company Nik Schmitt & Son wants to continue the tradition of salt-glazed stoneware products for the storage of highly acidic foods into our time. Nik Schmitt is one of the few providers offering this traditional product to its clients. We look forward to your purchase! It is great to know that event today there are people who appreciate traditional and natural methods of food preparation.

Additional information

Lacto-fermentation

Fermentation and lacto-fermentation have been around for a very long time mainly as a means to preserve food over long periods of time when refrigeration wasn’t available. Today more and more people are rediscovering those old methods of preserving food because the taste is amazing, but also because it’s a great way to consume probiotics.

Lacto-fermented foods are fermented by lactobacillus bacteria, which is a category of beneficial bacteria that feeds on sugar and that produces lactic acid as a byproduct. This is why lacto-fermented foods taste acidic.

Just about any vegetables and even fruits can be lacto-fermented, but fruits will need much less fermentation time as they contain much more sugar. You can play around and try all sorts of funky combinations to discover some amazing tastes. Spices and herbs are also often used extensively to give an even greater flavor to the final product. For example, sour pickles are often flavored with dill, garlic and a combination of pickling spices. Some examples of pickling spices are bay leaves, cinnamon sticks, whole cloves, whole peppercorns, coriander seeds and mustard seeds. A popular variation of sauerkraut (lacto-fermented cabbage) is made with apples and Juniper berries.

Echte saltzgazure Gärtopf / Genuine Saltglazed fermenting crocks

Real German pottery, salt glazed – as at Grandma’s time !!!

Gärtopf made of pure craftsmanship and a long tradition, fired at 1200 degrees, completely neutral, free of any harmful substances. The pot with lid and stones allows for the preservation of all kinds of vegetables, whereby important vitamins are produced and the vegetables are preserved in a healthy and biological way.Recollect procedures as they have already proved their worth in “Grandmother’s Times”.

The gray-blue painted 3 liter Gärtopf with lid is ideal for the preparation of small quantities Kimchi, the classic Korean specialty. Also sour beans or for the Mediterranean cuisine, to put olives, grilled peppers, zucchini and aubergines in olive oil particularly well suited – all without preservatives and natural, hearty and healthy.

We only stock a small selection of the saltglazed fermenting pots, but are available in the sizes 2 liters, 3 liters, 4 liters, 6 liters, 8 liters, 10 liters, 12 liters, 16 liters and 20 liters. Further sizes up to 50 ltr. On request! any size required can be imported on indent with our regular orders.

Salt glaze

Until a few decades ago, blue-grey stoneware pots were still widely in use. Salt-glazed stoneware was used and highly valued mainly for its excellent acid resistance which made it ideal for the preservation of food. How the method for production of salt-glaze pottery was discovered is not quite clear today. The first salt-glazed stoneware pots appeared on the markets in different parts of Germany, particularly in the Rhineland, around the 15th century.

The company Nik Schmitt & Son wants to continue the tradition of salt-glazed stoneware products for the storage of highly acidic foods into our time. Nik Schmitt is one of the few providers offering this traditional product to its clients. We look forward to your purchase! It is great to know that event today there are people who appreciate traditional and natural methods of food preparation.